Abstract: The objective of this research was to investigate the effect of different Lactobacillus sources on sensorial evaluation, pH and bacterial colony forming unit (CFU) in fermentation liquid feed (FLF). Fermentation liquid Lactobacillus enzymes (LE), fermentation liquid Lactobacillus enzymes mixture (EM) and 5 mg/kg of fermentation liquid Lactobacillus spawn mixture (SM) were designed as trial groups, respectively, and fermentation liquid substrate as a control (CON). All groups above maintained a fermentation substrate to water ratio as 1:3, and kept at (36±1)℃ thermostatically for 192 hours. Sensorial evaluation and pH measurement were conducted daily, and samples were obtained after 72 h of fermentation and then cultured. CFU was counted at 48 and 72 h after culturing, respectively. The results showed that EM and SM had superior sensorial characteristics, longer shelf lives, and had extremly significantly more colony counts than LE and CON (P<0.01), whereas there was no significant differences in CFU between EM and SM (P>0.05). The pH of all treatments showed a U curve and pH of LE was significantly (P<0.05) or extremly signifrcantly (P<0.01) low compared to other treatments. The results proved that LE could not improve fermentative quality of FLF, both EM and SM improved quality of FLF.

Key words: Lactobacillus forms; fermentation liquid feed (FLF); feed quality